The Federation grants annual Scholarships
to the students of CFTRI, Mysore, for their Post Graduation course
in M.Sc. (Food Technology). The Federation has received few Investigation
Reports prepared by the CFTRI students in fulfillment for their
award of the degree of M.Sc. in Food Technology. Copies of the
following Investipation Reports are available in the office of
the FBMI3
 |
Effect Of Various
Syrups On Biscuit Quality |
|
Protein Enrichment Of Cookie
Flour With Bengal Gram Dhall Flour |
|
Replacement Of Egg Proteins With
Other Exogenous Proteins And Their Effect On Quality Of Cake |
|
Effect Ofamulsifier Gels On Quality
Of Biscuits |
|
Functional Additives In Biscuits,
Crackers And Cookies |
|
Flexible Packaging Films In
Biscuit Industry |
|
Costing In Bakery Industry |
|
Major Enzymes In Baking Industry |
|
A Presentation At XIV Training
Programme In Biscuit Manufactureing |
|
Food Quality & Safety With
ISO 9000 & HACCP |
|
Mapl & Food Industry |
|
Chemistry / Selection / QC For
Fats And Oils In Biscuit Manufacturing |
|
Food Emulsifiers |
|
Wheat Flour |
|
Revent World-Wide Representation |
|
Role Of Yeast & Leavening
Agents In Biscuit Manufacturing |
|
Packing Material, Inks,Solvents
& Adhesives |
|
Advances In Packaging Materials
& Technology |
|
Enzymes In Bakery Segment |
|
Flavours & Colours For Bakery
Industry |
|
Presentation of Course Material
of the XV Training Program in Biscuit Manufacturing |
